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Ingredients
Serves: 4

1 tbspn olive or rice bran oil

1/2 tspn asafoetida powder

1/2 cup cubed sweet potato

1/2 cup cubed choko (or a celery stick sliced)

1 medium potato, cubed

1 medium sliced carrot

1 medium zucchini sliced

3 medium tomatoes, chopped (or puree'd canned)

1/4 cup frozen peas

1/3 cup dried soup mix

1 small turnip or swede cubed

1/2 bunch parsley finely chopped

9 cups water (preferably filtered)

2 tspn fresh basil or coriander leaves torn

1/2 cup risoni or other small pasta (optional)

2 tspns grated parmesan cheese (optional)

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DirectionsPreparation:20min › Cook:40min › Ready in:1hour

Bring oil and asafoetida up to heat in a large saucepan or soup pot. Stir briefly, then add vegetables, fry lightly until slightly softened.

Add water and all other ingredients, except for the fresh herbs. Simmer gently with the lid on for around 35 minutes, or until all the soup mix ingredients are all cooked through.

Add fresh herbs, stir and bring back to the boil. Serve immediately in bowls with a little parmesan cheese sprinkled over the top.

Tip

You may need to add some extra water if you put pasta in. Great served with crusty wholemeal bread. Asafoetida powder is an alternative to using onions, it can be found in good deli's and health food stores, but beware, it has a very strong smell and needs to be stored in an airtight container.